If you can't beat them, eat them.

This has become a tagline for the New England seafood industry, as well as some fishermen who are targeting (or at least controlling) populations of one of the world’s most invasive species: Green Crab.

These nasty creatures have little meat, but create a feverish appetite for the shellfish industry and ecosystems.

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Adrienne Pappal, a habitat and water quality program manager for the Massachusetts Coastal Regional Management Office, told Fox News numbers, “They are omnivorous, so they eat everything, including many of our very important species and commercial species, such as soft-shell clams.”

Green crabs have been in New England since the mid-1980s, departing from Europe and West Africa by cargo ships.

Crabs have extensive environmental tolerances, so they can live anywhere between the intertidal belt and tidal area, from 30 to 100 feet, Papal said.

"They have a lot of ways to survive, and that's why they're really successful," Papaul said. "They are very common in the environment and can have many different effects."

Story Reed, deputy director of the Massachusetts Department of Marine Fisheries (DMF), said the shellfish industry in Massachusetts is difficult.

Experts say Americans should eat more of these invasive animals.

Reid told Fox News digital numbers, “On the North Shore, there are five towns that have completed plans for eradication, which are mainly funded through states to pay fishermen to go out and try to eliminate these things.”

“We heard recently from towns in the Cape Cod area that they are also interested in eradication plans because they also see the impact on shellfish.”

Jamie Bassett, a fisherman of Chatham, Massachusetts, said he witnessed it firsthand.

"We have a problem with green crabs," he told Fox News Digital.

"I believe that a pregnant female - pregnancy means eggs - containing eggs - can disperse up to 180,000 eggs."

“We have a problem with the green crab.”

Bassett said he often encounters hundreds of pregnant women.

"The problem of green crabs as an invasive species will not go away," he said.

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"One, because they reproduce so much. And two, because it's not a sought after species."

He said finding a market for green crabs is a challenge.

“How many pounds of green crabs are going to order from a seafood wholesaler in Boston?” he said.

"They are not very edible. It's not that you can pick them like a lobster. You'll die in old age before picking the thimble for green crabs."

But Sharon St. Our family has been in the seafood business for 45 years and he hopes to change that.

"It turns out they are really delicious.'"

“When I learned about the numbers of how they destroyed the oyster population, I turned to my father and said, ‘We can do something about this issue,’” St. Our St. told Fox News Digital. “We got some crabs and cooked them.”

They turned out to be "really delicious".

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"Their broth is much sweeter than any other crab I use to make shellfish soup. It is much sweeter than lobster soup."

Three years after manufacturing, St. We and the Company made their official debut at the Seafood Expo Trade Fair in March. It was named a finalist in the Food Service category.

"It's not profitable yet, I have more to sell," she said.

“But I do have a lot of interest in it.”

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The soup is partially funded by DMF’s seafood marketing program.

“It’s really neat to see it get recognized in international exhibitions and taste it,” Reed said.

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"I think it's about trying new species from the perspective of consumers and the creativity of chefs in the culinary world, willing to try new species. People are trying these different things."